Courgette cannelloni stuffed with truffled ricotta and king prawns

Courgette cannelloni stuffed with truffled ricotta and king prawns
Cooking Time: 20 minutes
Recipe Category: Creative cuisine
Recipe Cuisine: Lunch · Dinner
Number of People: 4

A fresh and refined summer starter where thin courgette slices are rolled around creamy ricotta infused with Laumont summer truffle, then served with butterfly-shaped king prawns and delicate truffle shavings. Light yet gourmet.

  • Keywords:
  • Summer truffle Laumont,
  • Truffled ricotta,
  • Vegetable cannelloni
Nutritional values cannelloni
  • Calories: ~1250 kcal
  • Protein: ~90 g
  • Carbohydrates: ~45 g
  • Fat: ~85 g
  • Fiber: ~8 g
Note: Nutritional values are approximate and may vary depending on the specific ingredients used.

Ingredients for the courgette cannelloni stuffed with truffled ricotta and king prawns

4 courgettes
400 g of ricotta
12 prawns
20 g of summer truffle
Salt
Pepper
Oil

Step-by-step to make the courgette cannelloni stuffed with truffled ricotta and king prawns

  1. The first step in this recipe is to prepare the truffled ricotta. Put the ricotta in a bowl with a pinch of salt and then grate the summer truffle over it and mix. Leave it in the fridge for 12 to 24 hours.
  2. After this time, slice the courgettes with a mandolin to obtain very thin slices.
  3. Heat a saucepan with plenty of water and when it is boiling, carefully add the courgette slices to blanch them.
  4. Dry the courgette slices with a cotton cloth, and then lay them on baking paper side by side with a bit of the side overlapping. With a pair of scissors, cut the ends of the slices so that they are all the same size.
  5. In the centre of the slices, add the truffled ricotta in a slightly thick line.
  6. To finish the cannelloni, roll it up slowly, making sure it is well fixed.
  7. Then, prepare the prawns and start by peeling them and making a cut of about 1 cm around the head.
  8. Blanch the prawns in a pan of boiling water for about 30 seconds, and thanks to the cuts we have made, they will take the shape of a butterfly.
  9. Finally, plate the cannelloni, add the truffle cut into strips on top and the prawns on the side. Sprinkle with salt and pepper and add a little oil. Serve with a salad of your choice and, bon appetit!

Total preparation time: 24 hours

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